ROASTED VEGETABLE PASTA

Roasted Vegetable Pasta image

I have recently joined a "Biggest Loser" group in my town and one of our assignments for the week was to randomly pick a recipe from a stack of cards and make it for our family. I would definately recommend making this when the veggies are in season as it is expensive when they are not!! I also prefer to sprinkle mine with a little sea salt or parmesean cheese

Provided by crmsonbuterfly

Categories Vegetable

Time 47m

Yield 14 serving(s)

Number Of Ingredients 12

Previous Next

Ingredients

8 ounces whole wheat rotini pasta, uncooked
1 large eggplant, cut and trimmed into 1 inch pieces
1 red bell pepper, cut into 1 inch slices
1 medium zucchini, halved and cut into 3/4 inch slices
1 yellow squash, halved and cut into 3/4 inch slices
1 small carrot, peeled and cut into half inch pieces
2 roma tomatoes, cut into eights
2 medium shallots, quartered
2 garlic cloves, quartered
1 teaspoon dried basil
4 tablespoons olive oil, divided
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar

Steps:

Preheat oven to 425.
cook rotini according to package directions. rinse in cold water; drain.
in large bowl combine all veggies and basil; mix lightly. drizzle with 2 tablespoons of olive oil; toss to coat.
spread mixture in baking pan, roast 35 mins or until veggies are tender, stirring occasionaly.
in large bowl, combine pasta, roasted veggies, remaining 2 tbs of olive oil and vinegar; toss to mix.
season to taste with salt and pepper.
serve at room temperature or slightly warmed.

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #salads #pasta #vegetables #diabetic #fall #vegetarian #dietary #seasonal #pasta-rice-and-grains #squash #number-of-servings